Rowse Honey Glazed Rustic Lamb Roast
By Rowse
Published on 04 November 2022
This must be the easiest roast dinner ever, serve the lamb simply carved with the hot potatoes, onions and fresh tasting salsa verde. There's no need for extra frills. If you're not a fan of anchovies, simply leave them out and season well with salt.Time and servings
3 hrs 20 minsTotal time
4Servings
20 minsPrep time
3 hrsCooking time
Ingredients
- 2 tbsp of olive oil
- 12 garlic cloves, unpeeled, halved
- 800 g of maris piper potatoes, scrubbed, cut into 2cm thick slices
- 1 small bunch of fresh parsley, for the salsa verde
- 2 tbsp of capers, drained, roughly chopped
- 4 canned anchovies, drained, roughly chopped
- 4 tbsp of rowse honey pure & natural
- 1 pinch of salt
- 4 sprigs of fresh rosemary
- 1.7 kg of shoulder of lamb
- 4 medium onions
- 300 ml of white wine
- 4 bay leaves
- 1 pinch of freshly ground black pepper
- 200 ml of lamb stock
Method
Step 1
Add two tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix. Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin. Chill for 3 hours or overnight in the fridge, turning the bag once or twice so that the honey mix flavours both side of the joint.Step 2
Take the lamb out of the fridge 1 hour before cooking to bring it to room temperature. Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top. Pour the stock into the tin, cover with foil and twist over the edges of the tin. Roast in a pre-heated oven 160°C / 325°F / Gas Mark 3 for 2 ½ hours.Step 3
Remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey. Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.Step 4
When ready to serve, mix all the salsa verde ingredients together and spoon into a serving bowl. Carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices and a spoonful of salsa verde.